Tang Creamsicle Shake Recipe
Big Gay Ice Cream, a cult favorite New York City ice cream shop for both its cheeky humor and its tasty frozen treats, just launched its debut cookbook. This recipe comes from that very colorful book, called Big Gay Ice Cream, by Bryan Petroff and Douglas Quint (Clarkson Potter).
Photograph by Donny Tsang
Tang-Creamsicle Shake
Makes 2 thick 8-ounce shakes
This shake was inspired by those Orange Julius kiosks in the shopping malls we hung out at when we were growing up, as well as by the orange Creamsicles we always had in our freezers. What is it about the combination of orange and cream? Orange alone can be overly acidic, but the addition of sweet vanilla ice cream tempers it down just so. We thought it would be fun to trash it up a notch by using neon-orange Tang powder for that high-in-the-sky taste.
3⁄4 cup whole milk
1 tablespoon Tang orange drink powder
4 large scoops vanilla ice cream
Add the milk and Tang to a blender, cover, and quickly pulse the blender to combine. Add the ice cream, cover, and blend (on “blend”) until you see a whirlpool form — that’s when you know it’s done. Pour or spoon the shake into two tall glasses. Garnish with anything you’d like — Star Wars figurines, whipped cream, or a shake of more Tang powder. Serve with straws and spoons. Slam it!
Note: If using store-bought ice cream, avoid vanilla bean.
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